The proportion recipe of Cantonese mille-feuille horseshoe cake has been successful every time, so let's collect it first

●●Coconut melaleuca mathoe cake●●

Today's delicacy – coconut-scented mille-feuille horseshoe cake

Today's mille-feuille horseshoe cake is based on the traditional horseshoe cake, the coconut is rich, the q is sweet, and you will fall in love with it when you eat one piece. The ingredients inside can be purchased online in sets, such as horseshoe cake and horseshoe powder

Ingredients can be purchased online in sets, such as horseshoe cake and horseshoe powder

Yellow powder pulp

350ml of water, 100g of icing sugar

300ml of water, 150g of horseshoe powder

White powder paste

150ml of water, 100g of horseshoe powder

Coconut milk 400ml, condensed milk 60g

(The above materials can be purchased online in sets, such as horseshoe cake and horseshoe powder)

- step 1 -

Add 350ml of water to the milk pan and add 100g of icing sugar

Cook the slices of sugar over medium and large heat, then let cool and set aside;

Prepare 300ml of water in a measuring cup, add 150g of horseshoe powder, stir well to form horseshoe powder

Then filter into cooled sugar water

▲ Sugar water must be cooled before use, stir with a spoon; the yellow syrup is ready; next make the white slurry

- step 2 -

Re-prepare 150ml of water in a measuring cup, add 100g of horseshoe powder and stir well

Strain into a large bowl

▲ Add 400ml of coconut milk, 60g of condensed milk, stir well with a spoon; the white powder is ready;

- step 3-

The mold is placed in a boiling water steamer, and a layer of vegetable oil is brushed on the surface to facilitate mold release

Scoop in 2 scoops of yellow syrup, cover the pot and steam for about 3 minutes; the slurry is easy to sink to the bottom, so you need to stir before scooping

The steamed surface can be solidified

Open the lid and scoop in 2 scoops of white pulp

Also steamed on high heat for 3 minutes; the time here is not fixed, be sure to steam and solidify before entering the next layer

After steaming and solidifying, spoon in the yellow powder

▲ The yellow layer is easy to steam out of the water, steam and solidify and then pour the water out; repeat it 7 times like this, and the last layer should be steamed for 5 minutes.

- step 4-

After steaming the horseshoe cake, take it out of the pot and let it cool;

▲After completely cooling, cut it into diamond-shaped pieces with a knife and finish.

- step 5-

▲ The slurry is easy to sink to the bottom, so it needs to be stirred before scooping, each layer must be steamed and solidified to steam the next layer, and after steaming, it must be cooled and then cut.